Spicy Chicken Tortilla Roll Ups

Let me just start by saying, these things are A-MAZING!  One of the tastiest appetizers I’ve had since discovering Buffalo Chicken Dip!  I made this for two holiday gatherings this week, everyone loved them and they were gone in a flash!

Here’s a link to the original recipe I found on Pinterest: Spicy Chicken Tortilla Roll-Ups.  These were super easy to make and I pretty much followed the recipe exactly.  When I made it a second time, I decided to add corn (the picture of this recipe is from the first time I made them and doesn’t have corn).  I’m thinking about adding black beans to the recipe the next time I make it (black beans might be a great substitute for chicken if you’d like to make a meat-free version).  Pepper Jack cheese might also be a great addition as well…this is such a simple and versatile recipe that I think there’s tons of variations possible.  No matter what, it’s fantastic and I will be making this recipe again and again!!

Here’s the recipe for Spicy Chicken Tortilla Roll-Ups: 


1.5 pounds boneless, skinless chicken breast

1 can Ro-Tel diced tomatoes, drained

1 large container of softened cream cheese (13.5 oz size)-you could probably use light cream cheese if you’d like to lighten it up a bit; I don’t think you’d lose any flavor.

1 cup shredded sharp cheddar cheese

1 clove garlic, minced or grated

3 teaspoons chili powder, divided

2 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

Salt, to taste

1/4 cup chopped cilantro, about a small handful

6 scallions, white and green parts, chopped

About 3/4 cup canned corn, drained.  I used about 3/4 of the can of corn

6-8 large flour tortillas-I used spinach tortillas and jalapeno cheddar tortillas;  I think the jalapeno cheddar tasted best but having the different colored tortillas looked nice for presentation.  I would recommend using flavored tortillas if you can; I think plain tortillas would take away from the flavor and presentation.

Season the chicken breasts with salt, one teaspoon of cumin, and one teaspoon of chili powder.  Place the chicken in a skillet and add one cup of water.  Cover and cook on medium-high heat until cooked through; this took about 15-20 minutes.  Keep an eye on the chicken while it cooks; if the water cooksout of the pan you may need to add a little extra.

Once the chicken is cooked, remove it from the pan.  Allow the meat to cool until it is cool enough to handle, and shred it with two forks.

In a large mixing bowl, combine the cream cheese, drained Ro-Tel tomatoes, cheese, 2 teaspoons of chili powder, one teaspoon of cumin, garlic salt, cayenne pepper, garlic, cilantro, onion and corn and combine until mixed well.  Add the chicken to the cheese mixture and stir to combine.

Spread the filling out evenly among the center of the tortillas.  Be sure to spread a thin layer and leave the edges clean. Roll the tortillas up tightly, but do not fold the ends of the tortilla as you would when preparing a burrito, just leave the ends free.   Using a sharp knife, slice the tortillas into one inch slices and transfer to a serving platter.  You won’t be able to use the ends of the tortilla, so the best part is that you’ll have to just eat them!

If you are making these ahead of time, you can refrigerate the filling until you are ready to prepare the roll ups.  I wouldn’t prepare the roll ups the night before as this could make the tortillas dry or soften.  I made the filling the night before, and the roll ups an hour or so before serving.



Cheddar Bacon Ale Dip

As you may already know, football is a national pasttime in my house.  And along with a day filled with couch dwelling and football comes lots of tasty game day recipes.  I found this Cheddar Bacon Ale Dip recipe from another blog I’ve recently discovered… Dinner, Dishes and Desserts  . There’s a ton of tasty recipes!

This dip has three of my favorite ingredients-cheese, beer, and bacon!  You just can’t go wrong if any one of these ingredients are in a recipe, let alone all three!! The original recipe for this dip also uses homemade pretzel bites, which look amazing!  But unfortunately, I’m too lazy  too busy 🙂 to make them from scratch so I just used store bought pretzel bites.

I used a heavier ale for this recipe, and I think it had a little too much beer flavor.  I know, how is that possible, right?! But I think if I make it again I’ll use a lighter flavored ale or maybe a little less beer (3/4 of the bottle instead of the full bottle).

Here’s what you’ll need for Cheddar Bacon Ale Dip:

6 slices of bacon, diced

1 12 ounce bottle ale style beer

2 teaspoons dijon mustard

4 ounces cream cheese cut into squares.  I used light cream cheese in this recipe, although I don’t think it mattered much, since I already have cheese and bacon in the recipe.  🙂

2 cups of sharp or extra sharp cheddar cheese

1/2 teaspoon hot pepper sauce

Salt and ground black pepper to taste


Heat a large pan over medium heat and cook the bacon until browned and crisp.  Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate; leave a few tablespoons of bacon grease in the pan.

Add the flour to the bacon grease and whisk together for about 1 minute.  Whisk in the beer, and cook until it begins to thicken.  Whisk in the mustard and turn the heat to low.  Mix in the cream cheese and stir until melted.  Stir in the hot pepper sauce.  Add the cheddar cheese one handful at a time and stir until all the cheese is melted and the dip is hot.

Add a handful or two of bacon back to the dip and stir to combine.  Reserve a little of the bacon and sprinkle on top of the dip to use as garnish.  Serve warm with pretzel bites.  If you’re feeling ambitious, check out the homemade pretzel bites on Dinner, Dishes, and Dessert’s blog.


Buffalo Chicken Dip

This recipe is being posted in honor of John Stafford; now that I’ve posted it, he will be able to enjoy this dip any time he wants!!

I got this recipe from Rachael Ray’s daytime TV show.  I’m a big Rachael Ray fan; I like her recipes because they’re easy to make and have ingredients that I would typically have in my kitchen (if you’ve read the “about us” link, you know that this is very important to me. 🙂 )

There’s a lot of recipes floating around for Buffalo Chicken Dip, but this one is my favorite by far!! It’s always a party favorite!

Buffalo Chicken Dip

1 8 OZ Package Cream Cheese

2 Cups Cooked Chicken-I use a store bought rotisserie chicken-it adds a lot of flavor to the dip.

1/2 Cup Buffalo Wing Sauce-I use Texas Pete’s or Frank’s

2 Tablespoons Butter, Melted

1/2 Cup Blue Cheese Dressing


1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 300 degrees.

Cover the bottom of an 8X8 dish or pie plate with cream cheese.

In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese filled dish or pie plate.


Top with just enough blue cheese dressing and mozzarella cheese to cover the meat (adding too much cheese will cause a thick skin to form that will making eating the dip difficult once the cheese cools).

Heat the dip in the oven for 20 minutes. Serve with “Scoops” tortilla chips.


Teriyaki Chicken Wings

This is another one of my favorite appetizer recipes; I actually got this one from a co-worker in Sacramento.  As I mentioned in my blog message “About Us”; I’m a big fan of simple recipes with ingredients you probably have in your kitchen.  This is another one of those recipes!

I really like the sauce for these wings. I’m usually not a fan of teriyaki sauce-it’s either too sweet or to salty, but this sauce is perfect!

I make these often for family and friend events, and they’re always a big hit! You won’t need to serve them with any dipping sauces, because the teriyaki sauce is so good!

Teriyaki Chicken Wings


The last time I made these was during the Superbowl, and Chef PickyKid was not with me to provide her assistance, but I’m sure she was helping Mimi and Papa cook up something good! 🙂

Here’s the recipe for Teriyaki Chicken Wings:

Approximately 28  Chicken Wings (I usually get 2 packages of foster farms frozen chicken wings or drummettes-be sure to thaw them before making the wings).

1 Cup Soy Sauce

1 Cup Sugar

1/3 Cup Vinegar

1 Teaspoon (small handful) of Garlic Powder

1/2 Teaspoon Black Pepper

Preheat oven to 350 degrees.  Mix all ingredients together in a large baking dish.  Bake uncovered for 2 hours, stirring wings every 1/2 hour.

Allow to cool for approximately 5-10 minutes before serving, and enjoy!!

Jalapeno Popper Dip

This is officially the first recipe posted to our blog!  I decided to make my first post one of my most popular recipes-Jalapeno Popper Dip.  This dip is a huge hit every time I make it, and people always ask me for the recipe. It’s simple to make, and you probably have most of the ingredients in your kitchen right now!

I made this dip today for a family event at my parents’ house; “Thanksgiving in July”!  Of course, Chef PickyKid was on hand to lend her skills. 🙂

Here’s the recipe for Jalapeno Popper Dip.  Enjoy!!

8 Ounces softened cream cheese

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

3/4 Cup (approximately) Shredded Sharp Cheddar Cheese (I usually use a good sized handful)

1 Small Can Diced Green Chilies

2-4 Ounces Diced Pickled Jalapenos (I usually use 4 oz when I want to make the dip extra spicy)

3/4-1 Cup Panko Bread Crumbs

3/4-1 Cup Shredded Parmesan Cheese

Tortilla Chips or Crostini Bread for Dipping 

Preheat oven to 350 degrees. Mix all but the Panko bread crumbs and parmesan cheese in an 8X8 Baking Dish.  Chef PickyKid demonstrates below:

After mixing the ingredients, I like to put the dish in the microwave for about 2 minutes; this helps mix the ingredients together and melts the cheddar cheese.  After heating in the microwave, mix ingredients again and smooth out the dip inside the dish.

In a separate bowl, mix together the Panko and parmesan cheese.

Sprinkle the Panko/Parmesan mixture on top of the dip; the mixture should completely cover the dip.  Now, you’re ready to bake!

Bake at 350 degrees for approximately 25 minutes, or until the Panko/Parmesan mixture is golden brown.  Allow the dip to cool for 5-10 minutes before serving.  Serve dip with tortilla chips or crostini bread and enjoy!! 🙂